Chocolate Mint Pie

Course Dessert
Author Leigh Anne Wilkes


  • Premade chocolate pie crust
  • 1 3.4 ounce box chocolate pudding, plus milk
  • 4 ounces cream cheese softened
  • 3 Tablespoons sugar
  • 1/2 cup heavy cream
  • 1 cup frozen whipped topping thawed
  • 1/2 teaspoon peppermint extract
  • 1/3 cups chopped andes mint
  • Crushed candy canes optional
  • Melted chocolate optional


  • Make the chocolate pudding according to the package directions.
  • Place in the refrigerator.
  • In a medium sized bowl beat the cream cheese and sugar. Stir in the heavy cream and beat for 3 minutes, or until the mixture has thickened.
  • Fold in whipped topping and andes mints.
  • Spread the chocolate pudding onto the bottom of the pie. Then gently spread the mint topping on.
  • Place in the refrigerator for at least one hour to set. Drizzle melted chocolate and sprinkle candy canes onto the pie before serving.